CN107094859A - 一种水产品复合保鲜剂 - Google Patents
一种水产品复合保鲜剂 Download PDFInfo
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- 239000002131 composite material Substances 0.000 title claims abstract description 14
- 239000003755 preservative agent Substances 0.000 title claims abstract description 14
- 230000002335 preservative effect Effects 0.000 title claims abstract description 14
- 240000002234 Allium sativum Species 0.000 claims abstract description 8
- 241000522254 Cassia Species 0.000 claims abstract description 8
- 241000628997 Flos Species 0.000 claims abstract description 8
- 108091005804 Peptidases Proteins 0.000 claims abstract description 8
- 239000004365 Protease Substances 0.000 claims abstract description 8
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 8
- 239000012141 concentrate Substances 0.000 claims abstract description 8
- 235000004611 garlic Nutrition 0.000 claims abstract description 8
- 229920002472 Starch Polymers 0.000 claims abstract description 6
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 claims abstract description 6
- 229960003451 lactitol Drugs 0.000 claims abstract description 6
- 235000010448 lactitol Nutrition 0.000 claims abstract description 6
- 239000000832 lactitol Substances 0.000 claims abstract description 6
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 6
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 6
- 235000019698 starch Nutrition 0.000 claims abstract description 6
- 239000008107 starch Substances 0.000 claims abstract description 6
- 239000003795 chemical substances by application Substances 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 238000004321 preservation Methods 0.000 abstract description 6
- 230000009286 beneficial effect Effects 0.000 abstract description 5
- 238000010411 cooking Methods 0.000 abstract description 5
- 238000001556 precipitation Methods 0.000 abstract description 5
- 238000010257 thawing Methods 0.000 abstract description 5
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
- A23B4/22—Microorganisms; Enzymes; Antibiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3499—Organic compounds containing oxygen with doubly-bound oxygen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Polymers & Plastics (AREA)
- General Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Botany (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
本发明公开了一种水产品复合保鲜剂，包括以下重量份的组分：蛋白酶10‑20份；乳糖醇2‑4份；大蒜浓缩物5‑10份；茶多酚3‑5份；公丁香提取物2‑5份；肉桂5‑8份；变性淀粉10‑15份。本发明的有益效果是：将本发明水产品保鲜剂用在水产品上，能延长水产品保鲜期4‑5个月，还可以使水产品在解冻或烹调时其含有的水分不易析出，最大限度的保持水产品的风味，还能够对起到防腐防霉的作用。
Description
技术领域
本发明涉及一种保鲜剂，尤其涉及一种水产品复合保鲜剂。
背景技术
水产品具有低脂肪、高蛋白的特点，是合理膳食结构中不可缺少的重要成分，已成为人们摄取动物性蛋白质的重要来源。其中，鱼、虾、蟹等水产品肉质丰美，风味独特，常有“河鲜”、“海鲜”之称，深受广大消费者的青睐。水产品的鲜度是其最主要的品质指标，是决定其价格的主要因素，另外水产品容易腐败变质，因此必须加强水产品的保鲜技术应用。
因此，为解决上述问题，特提供一种新的技术方案。
发明内容
本发明提供一种水产品复合保鲜剂。
本发明采用的技术方案是：
一种水产品复合保鲜剂，包括以下重量份的组分：
蛋白酶 10-20份；
乳糖醇 2-4份；
大蒜浓缩物 5-10份；
茶多酚 3-5份；
公丁香提取物 2-5份；
肉桂 5-8份；
变性淀粉 10-15份。
进一步的，所述蛋白酶的重量份数为10-20份。
进一步的，所述大蒜浓缩物的重量份数为5-10份。
进一步的，所述公丁香提取物的重量份数为2-5份。
进一步的，所述肉桂的重量份数为5-8份。
本发明的有益效果是：将本发明水产品保鲜剂用在水产品上，能延长水产品保鲜期4-5个月，还可以使水产品在解冻或烹调时其含有的水分不易析出，最大限度的保持水产品的风味，还能够对起到防腐防霉的作用。
具体实施方式
为了加深对本发明的理解，下面将结合实施例对本发明作进一步详述，该实施例仅用于解释本发明，并不构成对本发明的保护范围的限定。
实施例1
一种水产品复合保鲜剂，包括以下重量份的组分：
蛋白酶 10份；
乳糖醇 2份；
大蒜浓缩物 5份；
茶多酚 3份；
公丁香提取物 2份；
肉桂 5份；
变性淀粉 10份。
本发明的有益效果是：将本发明水产品保鲜剂用在水产品上，能延长水产品保鲜期4-5个月，还可以使水产品在解冻或烹调时其含有的水分不易析出，最大限度的保持水产品的风味，还能够对起到防腐防霉的作用。
实施例2
一种水产品复合保鲜剂，包括以下重量份的组分：
蛋白酶 15份；
乳糖醇 3份；
大蒜浓缩物 7份；
茶多酚 4份；
公丁香提取物 3份；
肉桂 6份；
变性淀粉 12份。
本发明的有益效果是：将本发明水产品保鲜剂用在水产品上，能延长水产品保鲜期4-5个月，还可以使水产品在解冻或烹调时其含有的水分不易析出，最大限度的保持水产品的风味，还能够对起到防腐防霉的作用。
实施例3
一种水产品复合保鲜剂，包括以下重量份的组分：
蛋白酶 20份；
乳糖醇 4份；
大蒜浓缩物 10份；
茶多酚 5份；
公丁香提取物 5份；
肉桂 8份；
变性淀粉 15份。
本发明的有益效果是：将本发明水产品保鲜剂用在水产品上，能延长水产品保鲜期4-5个月，还可以使水产品在解冻或烹调时其含有的水分不易析出，最大限度的保持水产品的风味，还能够对起到防腐防霉的作用。
以上所述，仅是本发明的较佳实施例而已，并非是对本发明作任何其他形式的限制，而依据本发明的技术实质所作的任何修改或等同变化，仍属于本发明所要求保护的范围。
Claims (5)
1.一种水产品复合保鲜剂，其特征在于：包括以下重量份的组分：
蛋白酶 10-20份；
乳糖醇 2-4份；
大蒜浓缩物 5-10份；
茶多酚 3-5份；
公丁香提取物 2-5份；
肉桂 5-8份；
变性淀粉 10-15份。
2.根据权利要求1所述的一种水产品复合保鲜剂，其特征在于：所述蛋白酶的重量份数为10-20份。
3.根据权利要求1所述的一种水产品复合保鲜剂，其特征在于：所述大蒜浓缩物的重量份数为5-10份。
4.根据权利要求1所述的一种水产品复合保鲜剂，其特征在于：所述公丁香提取物的重量份数为2-5份。
5.根据权利要求1所述的一种水产品复合保鲜剂，其特征在于：所述肉桂的重量份数为5-8份。
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| CN201710430767.1A CN107094859A (zh) | 2017-06-09 | 2017-06-09 | 一种水产品复合保鲜剂 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107821572A (zh) * | 2017-10-17 | 2018-03-23 | 江苏农牧科技职业学院 | 一种水产品保鲜剂 |
| CN109043290A (zh) * | 2018-09-07 | 2018-12-21 | 中国海洋大学 | 一种食品生物防腐剂的增效剂及其使用方法 |
| CN109805074A (zh) * | 2017-11-20 | 2019-05-28 | 柳州市皇之品贸易有限公司 | 一种水产品保鲜剂 |
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2017
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107821572A (zh) * | 2017-10-17 | 2018-03-23 | 江苏农牧科技职业学院 | 一种水产品保鲜剂 |
| CN109805074A (zh) * | 2017-11-20 | 2019-05-28 | 柳州市皇之品贸易有限公司 | 一种水产品保鲜剂 |
| CN109043290A (zh) * | 2018-09-07 | 2018-12-21 | 中国海洋大学 | 一种食品生物防腐剂的增效剂及其使用方法 |
| CN109043290B (zh) * | 2018-09-07 | 2021-12-28 | 中国海洋大学 | 一种食品生物防腐剂的增效剂及其使用方法 |
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| WD01 | Invention patent application deemed withdrawn after publication |